Peperonata Tenderloin steak

10 minutes / 2 people
Peperonata Tenderloin steak


In a large non-sticking pan heat the oil and cook the tenderloin with the green pepper accordingly to your taste. Display in two dishes and adjust with salt. Meanwhile sautée the Saclà Peperonata to warm it up in the same pan and add to the plate.
This is a rich main dish that you will appreciate with a glass of Aglianico del Vulture, a bodied red wine from Basilicata.


  • 2 tenderloin steaks 125g each (or any other steak you like)
  • 1 jar Saclà Peperonata
  • Olive oil
  • 1 tsp whole green pepper
  • Salt